Swamp Stomp

Volume 18 Issue 34

When shoppers see the term “GMO” on an item at their local grocery store, they usually stay away. GMO, or Genetically Modified Organism, tends to bring a negative connotation and an image of an overly-inbred vegetable that has spent its entire lifespan in a lab. In reality, a GMO is just an organism whose DNA has been altered for some reason. These reasons can include increased crop yield or even increased nutritional value.

This is where Crispr comes into play. Crispr is a technique for gene-editing that scientists have applied in selective breeding to change the DNA of many organisms. The CRISPR method begins with an identified trait that scientists believe shows some aspect of an organism that is desirable. For instance, the desired trait could be larger fruit or less fat. They then identify the trait within the DNA sequence of the organism they want to change. Using a restriction enzyme, which acts as a pair of “scissors” for DNA sequences, the desired DNA sequence of the organism is cut and guided to the right location by a developed piece of RNA. Once the DNA is cut, a new trait can be introduced into the DNA or the existing trait can be modified. Then, the DNA repairs itself and the guide RNA and restriction enzyme are removed. Once this occurs, the organism can be bred with other compatible organisms and the new DNA sequence can be passed on to future generations.

The advances in agriculture and other sciences that have resulted from the CRISPR method are tremendous. Farmers have been able to use GMOs engineered to be more resistant to pesticides or produce pesticides themselves. In Hawaii, disease-resistant papayas have been developed. Additionally, scientists have been developing cacao more resistant to West African viruses, bananas more resistant to deadly fungus, rice more resistant to harsh climates, and wheat lower in gluten. GMOs are even allowing crops to be grown where so many have faced famine in order to feed a growing population.

On the other hand, some people wonder if GMO foods are safe and healthy to eat. Genetic engineering is a relatively new development. As a result, research on the long-term health effects of GMO foods is limited. GMO foods still have to meet the same safety requirements as foods grown from non-GMO seeds but critics suggest there’s more to be concerned about. Some people worry that GM foods may be linked to allergies, antibiotic resistance, or cancer. Others suggest these concerns are unfounded.

The CRISPR method though is so much more than making a tomato look more red or a mushroom-less spotted. It is helping combat diseases without the use of pesticides, boost beneficial nutrients, increase tolerance to heat, cold, and drought, and increase crop yield. GMOs can help us find sustainable ways to feed people and help make us healthier through scientific advancement.

Source:

Niiler, Eric. “Why Gene Editing is the Next Food Revolution.” National Geographic. National Geographic. August 10, 2018. Web. August 12, 2018.

https://www.healthline.com/health/gmos-pros-and-cons, October 5, 2016 — Written by Treacy Colbert